Oaxacan Folded Tortillas with Melted Cheese and Chicken in Yellow Mole (Empanadas de Amarillo)

Oaxacan empanadas aren’t the crusty meat-filled crescents you may be envisioning, but are more like a corn tortilla version of the cheese-filled quesadillas of Northern Mexico. The combination of grilled corn tortillas with cheese melted into shredded chicken and yellow mole has made these a favorite. They’re a popular street snack and a fabulous party appetizer.

mexican empanadas de amarillo

Empanadas de Amarillo- Folded Tortillas with Chicken in Yellow Mole

Yellow mole really makes these "Oaxacan quesadillas" something special. Amarillo (yellow) mole from Oaxaca can be ordered online and reused many times. It's also relatively easy to make yourself. These are a great appetizer for a cocktail or dinner parties. They also make for a delicious light lunch. This recipe is based on using store bought mole amarillo rather than making the mole from scratch.
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Course: Antijitos, Lunch, Snack
Cuisine: Mexican, Oaxacan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Author: My Hungry Traveler


  • Large heavy skillet
  • small saucepan
  • 2 small bowls


  • cups Amarillo mole RECIPE
  • 1 cup Shredded chicken breast (*see notes below)
  • 1 cup Queso Oaxaca (Oaxacan string cheese)
  • 12 sprigs Cilantro
  • 6 large Corn tortillas


  • Keep mole amarillo warm in a small saucepan. Have shredded chicken in a small bowl and shred the cheese in another.
    Heat a griddle or heavy skillet over medium-high heat. When a drop of water sizzles, add one tortilla and cook for 1 minute. Flip over and spoon about 3 tbsp Amarillo into the center. Sprinkle with 2 tbsp each shredded chicken and cheese. and 1 sprig of cilantro. Fold the tortilla over to form a half-crescent shape, pressing down on the edges to seal. Cook about 1 minute on each side to brown. epat with remaining tortillas. Serve immediately.


  • To shred chicken breasts, place chicken in a saucepan. Cover with water. Add a chunked small onion, a little oregano and a few peppercorns. Bring to a boil the lower heat to medium and simmer 20 minutes. Remove and when cool enough to handle, remove skin and separate in 1 piece from bone. Shred meat with your fingers.


Calories: 366kcal | Carbohydrates: 22g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 360mg | Potassium: 669mg | Fiber: 9g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 1mg

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